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Favorite Summer Greek Salad with a Twist & 2017 Dolcetto

Favorite Summer Greek Salad with a Twist
& 2017 Dolcetto

Once again, you are invited to cook with us. Try this wine pairing presented to you by our friend, Shannon Brown.

Shannon Brown, cooking and photo

This Greek Salad is a mainstay for us during the summer months, light, refreshing and easy to make. We usually use a Greek dressing (see recipe below), but we really enjoyed the Dolcetto with the little bit of spicy kick from the Siracha Glaze. Enjoy!

Shannon Brown

My Bingham Variation

Shannon’s recipes are great, but sometimes I adapt to what is in the pantry. I did find a bottle of Kinloch balsamic vinegar which was a nice ingredient to use in the Greek salad dressing since I did not have any of the soy sriracha glaze which did sound like a great idea with the Dolcetto.

Did I tell you that we are planting hemp tomorrow? I’ll try to get some photos. More information coming on that.

The recipe that Shannon suggested for a Greek salad dressing from Lisa Bryan at Downshiftology was very good as was the 2017 Dolcetto.

We had a guest for the meal. We alway enjoy when Fritz Westover, our vineyard consultant, comes to visit. While he and Cliff are looking over the vineyards, they stop by for lunch. Very interesting and fun discussions go on.

Recipe and Printing

Favorite Summer Creek Salad with a Twist

Pair with 2017 Dolcetto
Prep Time: 30 minutes
Cook Time: 25 minutes
Marinating: 40 minutes
Total Time: 1 hour 35 minutes
Course: Salad
Servings: 2 people
Calories: 377kcal
Author: Shannon Brown
Wine: Dolcetto


  • Grill


  • 1/3 cup Greek yogurt
  • 2 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 tbsp oregano
  • 6 oz chicken breast or 2 boneless, skinless chicken thighs
  • 2 cups spinach , romaine, or lettuce of your choice
  • 15 oz beets sliced
  • 4 oz black olives or olives of choice, sliced
  • 1/3 cup feta cheese
  • 2 tbsp Fischer & Wieser Soy Siracha Glaze available at HEB or online


Combine and Marinade

  • Combine all ingredients into a bowl and mix until chicken is fully coated.
  • Marinade chicken and coating for as few as 10 minutes and up to an hour before grilling.

Assemble Salads

  • Create bed of spinach, romaine, or lettuce of your choice in 2 bowls
  • Slice beets and black olives, dividing between both salads
  • Drizzle with Fischer & Wieser Soy Siracha Glaze

Grill Chicken

  • Pre-heat grill on high for 15 minutes and ensure that the grates are clean. Turn grill down to medium-high heat when ready to put chicken on.
  • Remove chicken from the grill and let rest for 5 minutes before slicing and adding to top of the assembled salad.


If you don’t have the Fischer & Wieser Soy Siracha Glaze (also available at HEB), try an adaptation of this Greek salad dressing from Lisa Bryan at Downshiftology. Make as directed, but double the mustard, 1 1/2 Tbsp of lemon juice, and double the oregano. Can be made in advance and stored in jar in fridge. May need to warm a little at room temperature if the oil gets too solid.


Calories: 377kcal | Carbohydrates: 30g | Protein: 30g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 1753mg | Potassium: 1291mg | Fiber: 10g | Sugar: 17g | Vitamin A: 3301IU | Vitamin C: 26mg | Calcium: 313mg | Iron: 5mg

Nutritional information is provided as a courtesy and should not be construed as a guarantee.

Tried this recipe?Mention @BinghamFamilyVineyards or tag #BinghamVineyards!
Or show off on InstagramMention @BinghamVineyards or tag #BinghamVineyards!

Now you have the recipe. Don’t forget to buy the wine.

The One and Only, Dry Rosé Appetizer

The One and Only, Dry Rosé Appetizer
& 2018 High Plains Sunset Rosé

You love wine and food, so we are starting a new project. We have asked Shannon Brown, a long time team member of Bingham Family Vineyards to share her expertise at creating wonderful wine and food pairings. Gather the wine and the ingredients and try our first recipe with us.

This recipe is the brain child of my daughter-in-law. I had mentioned we were tasting High Plains Sunset Rosé, gave her my tasting notes, and as she was walking through HEB, just started picking out ingredients.
I could honestly eat this every day and be a happy girl!
Another great suggestion for this wine is Strawberry Shortcake. Enjoy!

Shannon Brown

My Bingham Variation

I made a few changes including using broccoli sprouts from the local Wolfforth Farmers Market in Wolforth, Texas. Or were they the salad sprouts? I am not sure that I know, but the carrot, broccoli, and salad sprouts were all good.

We just found out that we will be able to sell our wines at the Wolfforth Farmer’s Market in Wolfforth starting Saturday, May 16th. More information coming soon.

I do not grill myself, so I used this recipe for Smoky Pan Roasted Corn on the Cob from Rachel at MashupMom.com. I was not sure that this was going to work, but the corn was delicious and only took about 8 to 10 minutes to cook four ears.

We are getting an HEB in Lubbock soon, but I was not able last week to purchase the  “Better Than Good Bacon Vinaigrette”. I used Shannon’s suggestion for the “Bacon Vinaigrette” from Robyn Stone at AddAPinch.com as Shannon suggested.

I think that I might have made mine chunkier than suggested, but it was perhaps all the better.

Recipe and Printing

The One and Only, Dry Rosé Appetizer

Pair with Bingham Family Vineyards High Plains Sunset Rosé
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Course: Appetizer
Servings: 4 people
Calories: 240kcal
Author: Shannon Brown
Wine: High Plains Sunset Rosé


  • Grill (or cast iron skillet)


Corn Mixture

  • 2 ears corn in husks if grilling
  • 1 Roma tomato
  • 1 tbsp olive oil
  • 1 dash salt to taste
  • 1 dash pepper to taste
  • 1/4 tsp garlic powder

For Assembly

  • 6 oz fresh mozzarella or burrata or even goat cheese
  • 1 handful arugula or basil
  • 12 thin slices French bread country Italian bread
  • 1/4 cup Better Than Good Bacon Vinaigrette from HEB


Corn Mixture

  • Roast ears of corn in husks directly over grill on high heat for 20 – 25 minutes. The husks will get charred and brittle, this in normal. Pull the corn off of the grill when soft and let cool before peeling the husks off. Stand the ear of corn upright and use a paring knife to slice the kernels off of all sides into a medium sized bowl.
  • Dice the Roma tomato into 1/4" pieces and add into bowl of corn
  • Mix bowl of corn and tomatoes with olive oil, small dash of red chili flakes, 1/4 tsp of garlic powder, and salt and pepper to taste.

For Assembly:

  • Spread cheese on slice of bread
  • Add bed of greens (arugula or basil)
  • Add 2 heaping spoons of corn mixture
  • Drizzle bread with bacon vinaigrette


If you don’t have “Better Than Good Bacon Vinaigrette” from HEB handy then try this home-made option from Robyn Stone at AddAPinch.com called “Bacon Vinaigrette”.
Another variation would be to make Smoky Pan Roasted Corn on the Cob from Rachel at MashupMom.com rather than grilling the corn.


Calories: 240kcal | Carbohydrates: 3g | Protein: 10g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 293mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 223mg | Iron: 1mg

Nutritional information is provided as a courtesy and should not be construed as a guarantee.

Tried this recipe?Mention @BinghamFamilyVineyards or tag #BinghamVineyards!
Or show off on InstagramMention @BinghamVineyards or tag #BinghamVineyards!

Now you have the recipe. Don’t forget to buy the wine.

And the legacy continues…

And the Legacy Continues…


This is not really a #ThrowBackThursday, but rather a look forward. In this Corona virus time, perhaps we all need a look forward as well as a look back. A wine for the future that is also a wine from our past.

As summer is upon us our friends like to turn to our refreshing Cloudburst. A special white wine blend that we make from the best of our white wine grapes. You can relax knowing that it too will be a quality wine.

Our 2018 Cloudburst won a Gold medal at the 2020 San Antonio Stock Show and Rodeo International Wine Competition.

Previous vintages of Cloudburst won 1st place at the 2019 Grapevine Grapefest People’s Choice Wine Competition and placed 2nd or 3rd every year at that competition since 2015, a legacy to continue.

Rest assured drinking Bingham wine, knowing not only where the grapes were grown and the wine made, but that you are drinking quality wine. Relax and enjoy!

Today we started bottling our 2019 Cloudburst. It will need to sit in the bottle for a few months to make sure that it makes it way through bottle shock. Then it will be ready to enjoy.


No need to worry though, you can buy our 2018 gold medal winning Cloudburst today. Choose to have it shipped to you, delivered as curbside service, or delivered to your home if you are within 5 miles of our Grapevine location.




Vineyards Update for April 21, 2020

Vineyards Update for April 21, 2020


Growing grapes on the High Plains is new every season for us even after doing it for over a decade. Some years the crops are abundant and the next the yields are sporadic. No matter what the season brings our way, we spend hours training the vines to produce the best quality fruit to ultimately make the best wine for our friends to enjoy and celebrate with. Here is a glimpse at the 2020 crop of just three or four of the twenty or so varieties that we grow.

Here is the Malvasia Bianca at Dandy’s vineyard.


Actually that is one Albariño vine in front of the Malvasia Bianca. Not much growth on the Malvasia Bianca. But the Albariño looks interesting.

Even as we are seeing leaves, we have to check the buds to see if they are actually fruitful buds or not. The Dirt Farmer spends days walking the vineyards and inspecting the growth.

We will keep watching, but the growth is slow here.

There are some buds there though.

Just not as many as we would like to see.

On to a variety with more growth. Here is the Petit Verdot that I showed  you a couple days back with the “bonus canes” left on to allow for a few more buds to develop. It is growing nicely.

Notice the buds on the bonus canes, the extra sticks that the pruners left on the plant that they would normally have cut away. Our vineyard consultant Fritz Westover gave us that suggestion. He has a great web site and learning opportunities if you are interested in growing grapes yourself.

There are so many buds here that we may have to fruit thin some for optimal fruit quality. We want enough buds, but not too many. That is why we need the trained eyes of our Dirt Farmer and Fritz to tell us how best to take care of the vines.

Now we will take a look at another vineyard. Our vineyard over by our winery is our oldest vineyard. Here you see the first few rows of Gewürztraminer and then the rows of Viognier.

If you like Viognier, the prospects do not look too good in this vineyard.

We do have over 30 acres of Viognier, so I’ll take you to check some of those vineyards next week. There is some hope, as you see a few buds coming along.

Yes, I guess it is that little bit of hope that keeps us all going.


Early Vineyard Buds of Spring

Early Vineyard Buds of Spring


As spring is upon us, the buds are beginning to show. There are not as many buds as we would like to see, but there are some. A single bud is such a thing of beauty. This is a Carignan bud.



The delicate beauty of the Carignan bud.



The reason that we are not seeing as many buds and new growth on the vines is because of winter freeze damage. The damage was severe enough that we have also been concerned about the health of the vines themselves.



There is still life and health in the vine itself as shown by the green color in this Carignan freshly cut cane. Even though we are seeing some buds there is a question of whether they will be fruitful buds. The #DirtFarmer is walking the vineyards though, and checking the buds and the vines. The vineyard crew is doing what they can for this years crop as well as the health of the vines for the future.



A Graciano bud.



The Mourvedre looks bare.



But there are a few buds in the Mourvedre as well.





The Petit Verdot is interesting to see. Because the buds were so few, two bonus canes were left on each vine to see if more fruit could be achieved. Notice my purple circles around some of the bonus canes. The bonus canes allow for more area to accommodate more buds.



The Tempranillo will be a short crop as well.



The Teroldego vines, an Italian variety, have quite a few buds. The young vines are very vigorous. 



This is early in the spring for us to even want to see buds. We usually do delayed pruning in order to not encourage bud break too early in the spring because there may yet be freezing weather which will kill the buds.

There is a cold spell forecasted for Sunday, Monday, and Tuesday. If the temperature falls below freezing for an extended period of time, the buds that you do see may die.

Once again it is just another spring time in a Texas vineyard. Texas can produce great wine grapes, but not every year.

As we celebrate Easter Sunday, we will remember our blessings and trust the Lord for the outcome of our crops.


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